Good day Culinary Pros,
I am a 2 year post graduate of a culinary school in Saint Louis, with a CC and I have been getting a little discouraged about my career lately. I worked at a national chair restaurant for my internship, spent a year and a half in a casino (Buffet, all aspects, then Grill prep) and finally my current job is in a top rated Children's Hospital. My problem is I feel like I am going no where, I am working the Cafe grill line which is little to no real cooking, even if I were to work back of house, what they do is mostly the same thing I did when I cooked buffet at the casino. I was always told Hospitals are a good place to start, but I don't feel so. Could you give me some advice on what I should do next? I want to actually get that knowledge you get from working under a Great Chef.